Sharing my collection of indulgent American recipes from 1720 to 1980.

Monday, July 21, 2014

Brussels Sprouts Chablis Bacchanalian (1963)

1 lb fresh brussels sprouts

California chablis or other white table wine

3/4 cup white seedless grapes

Butter

Salt and pepper

Cook brussels sprouts, using wine for all or part of cooking liquid. Drain and add grapes.Season with butter, salt and pepper. Heat through. This vegetable is especially good with wild duck, venison or turkey. (Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)